Sweet Potato Chili

Sweet Potato Chili

Indulge yourself in a bowl of Paleo Sweet Potato Chili that is spicy and full of beef. It’s thick, rich,and slightly sweet while being grain free and dairy free.     Prep time 20 min      Cook time 35 min       Total time 55 min

316 Calories        serves 10

INGREDIENTS 

  • 1 TBSP Southern olive Garlic infused oil
  • 2 lbs of hamburger
  • 1 red onion chopped
  • 1 tsp of minced garlic
  • 1 can of tomato sauce 29.5 ounces
  • 2 cups of petite diced tomato with juice
  • 3 cups of beef stock
  • 1 cup of carrots sliced
  • 5 cups of sweet potatoes peeled and cubed
  • 2 bay leaves
  • 1/2 tsp thyme
  • 2 tsp salt
  • 1 1/2 tsp black pepper
  • 1/4 chili powder
  • 1 tsp of cinnamon
  • dash of oregano
  • dash of red pepper flakes
  • 1 (12 oz) can organic black beans drained and rinsed ( can leave out to make  paleo)
  • 1 can organic corn ( can leave out to make paleo)

DIRECTIONS

  1. In a large saucepan, brown hamburger, onions, and garlic. Drain the fat.
  2. Add the remaining ingredients to the saucepan.Mix well, bring to a boil,and simmer, covered, for 30-40 minutes until sweet potatoes and carrots are cooked through.
  3. Remove and discard bay leaves. Then Serve!
  4. Slow cooker option: instead of simmering the chili, you can brown the ground beef, drain the fat and place it in the slow cooker. Add the other ingredients and let it simmer all day. ( 6-8 hours low,  4-5 hours high)

 

 

Minestrone Soup ( Vegan/Gluten Free) serves 8-10

Minestrone Soup

Ingredients

2 TBSP Southern olive Basil olive oil

1 TBSP Southern olive Garlic Olive Oil

1 Large onion, chopped

1 clove garlic, minced

2 stalks of celery ( you can substitute carrots instead)

28 Oz box Organic diced tomato with liquid ( avoid buying tomatoes in can due to it leaching out BPA from can lining and causing health problems)

5 cups of vegetable broth (MSG/Gluten free)(Feel free to add more water or broth if soup is to thick)

1 tsp salt

1 tsp dried oregano

few grinds of black pepper

1 cup of fresh or frozen green beans

1 15 oz can each of kidney,garbanzo,and cannelloni beans

8 oz frozen chopped spinach or kale

1 cup of dried pasta

DIRECTIONS

Saute onion, garlic, and celery on the bottom of a soup pot until tender. Add remaining ingredients, except pasta and spinach. Cook for 30 minutes over moderate heat, stirring occasionally. In a separate bowl, prepare pasta per package instructions. Drain. A few minutes before serving add spinach and pasta. Adjust salt to taste.

 

 

Tuscan Chicken Soup (GF)

Tuscan Style Chicken Soup w/ Pesto

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4 servings

Ingredients

  • 1 tbsp Southern Olive Basil Infused olive oil
  • 1 onion peeled and chopped
  • 2 cloves garlic peeled and minced
  • 2 sprigs fresh thyme or ½ tsp dried thyme
  • 1 stick of celery sliced
  • 2 medium carrots peeled and chopped
  • 2 medium potatoes peeled and diced
  • 1 litre good-quality chicken stock
  • ½ tsp salt
  • ½ tsp black pepper
  • 400 g cooked cannellini beans washed and drained
  • 2 skinless cooked chicken breasts shredded
  • 100 g chopped kale
  • Small bunch fresh parsley chopped
  • 2 tbsp finely grated Parmesan

To Serve:

  • Fresh thyme
  • Add a Dollop of Basil Pesto in each bowl

Instructions

  • Heat the oil in a large saucepan. Add the onion and cook for 10 minutes on a low-medium heat, stirring occasionally until softened.
  • Add the garlic and thyme and cook for a further 2 minutes. Add the celery, carrots and potatoes, stir, then add in the chicken stock, salt and pepper. Bring to the boil, then simmer for 20 minutes.
  • Add in the drained cannellini beans and cook for a further 5 minutes
  • Add the shredded chicken and heat through for 2-3 minutes, then add the kale. Stir and simmer for 1-2 minutes until the kale has wilted. Test and season with more salt and pepper if needed.
  • Divide between four bowls, topped with fresh parsley, grated parmesan and a couple of sprigs of fresh thyme.

Nutritional information is per serving.

Nutritional Information

Calories: 412kcal | Carbohydrates: 52g | Protein: 31g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 807mg | Potassium: 1651mg | Fiber: 9g | Sugar: 7g | Vitamin A: 7700IU | Vitamin C: 48.8mg | Calcium: 204mg | Iron: 7.8mg

PEACH WHITE BALSAMIC BELLINI

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Published in Drinks

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POTATO, CARAMELIZED ONION, & ROASTED RED PEPPER HASH WITH BAKED EGGS & UP OLIVE OIL

Ingredients 1 1/2 pound Yukon gold potatoes cut in 1″ pieced 1 Jar Delizia Roasted Red Peppers in UP Olive Oil 1 large onion, thinly sliced 2 cloves garlic, minced 1/4 fresh chopped flat leaf parsley leaves 1/4 cup UP EVOO 8 large eggs 2 teaspoons of salt, plus salt to taste 1 teaspoon fresh thyme leaves 1/2 teaspoon paprika fresh ground pepper to taste Preheat the oven to 400 F. Directions Add the potatoes to a medium saucepan, cover with water, add 2 teaspoons of salt and bring to a boil. Reduce to a simmer, and cook for 5 minutes at a simmer until the potatoes are just barely tender but still not cooked all the way through. In a large oven proof sauté pan, over medium heat, add the olive oil and heat. Add the sliced onions and sauté until they just begin to take on a golden color. Add the garlic and sauté another minute. Remove the pan from heat. Drain the potatoes well and allow to sit for a minute to help the moisture evaporate. Add the potatoes to the sauté pan with the onions, tossing well, and allow to cook over medium heat until they just begin to turn golden brown. Add the roasted red peppers, thyme leaves, paprika and toss to mix. Taste and season with additional salt and pepper, if desired. Place the sauté pan in the oven and roast for 20 minutes until the potatoes are nicely browned. Remove the sauté pan and carefully crack the eggs over the hash, leaving space in between each egg, sprinkle with a bit of salt and pepper and slide the sauté pan back in the over for an additional 3-5 minutes depending on how you like your eggs cooked. Add finely chopped parsley to the pan and drizzle with additional UP olive oil and paprika if desired. Serves 4

Published in Breakfast

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